Bean and Pea Soup

When they say it’s thick as pea soup, they left out the lima beans. This combination is a sure bet for a hearty vegetable soup. Get ready to chop, dice and simmer your way to soup heaven.

Ingredients:

1 cup (250 mL) split peas

1/2 cup (120 mL) lima beans

1/4 cup (60 mL) barley

1 onion, diced

1 carrot, chopped

3 stalks celery, chopped

1 bay leaf

1/2 cup (125 mL) Italian parsley, chopped

1/2 teaspoon (2 mL) dried basil

1/2 teaspoon (2 mL) dried thyme

1 teaspoon (2 mL) celery seed

2 teaspoons (10 mL) seasoned salt

1/4 teaspoon (1 mL) ground black pepper

2 tablespoons (15 mL) vegetable oil

2 quarts (2 L ) water

Cooking It:

In a large stock pot, add the oil and sauté the onion, celery seed, and bay leaf for three minutes. Add the water, peas, and barley. Lower the heat and simmer for 90 minutes. Add the seasoned salt, pepper, carrot, celery, basil, and thyme. Simmer for an additional 30 to 40 minutes.